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Two grey bowls filled with the thick soup - square

Lentil and Rice Soup

This thick and hearty soup is so delicious that it will warm you up during the cold season.
Course Soup
Cuisine American
Keyword instant pot soup, lentil and rice soup, lentil soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10 cups
Calories 179kcal



  • 1 cup green lentils (rinsed and soaked for .5 hour)
  • 1 cup Arborizo rice (rinsed right before you start the soup)
  • 1 large onion (chopped in medium chunks)
  • 3 large carrots (chopped in chunks)
  • 1 stalk celery (cut in half lengthwise and then in slices)
  • 1 teaspoon cumin
  • 1 sprig rosemary (this is optional)
  • 2 teaspoons salt
  • 4 cups chicken broth
  • 3 cups water
  • 3 teaspoons garlic paste (or 3 cloves garlic, chopped)
  • 14.5 ounces diced tomatoes
  • .5 cup dry white wine


  • Wash and pick over lentils. Cover with water and soak for at least a half hour
  • Chop onion and carrots into chunks and cut celery in half lengthwise and then slice
  • Add onions, carrots and celery into the pressure cooker/instant pot
  • Add drained lentils and rice
  • Add garlic, salt, cumin, rosemary sprig, broth, wine and water
  • Seal pressure cooker and make sure the venting knob is in the sealed position
  • Press the pressure cook button and make sure the mode is normal and the pressure is set to high. Set the timer to 10 minutes. (It will take up to 20 - 25 minutes for the pressure cooker to come to pressure)
  • Once the pressure cooker beeps that it is done, either let the cooker release the pressure naturally which can take over a half hour OR do a quck release (see notes on how)
  • Serve
  • Smile
  • Enjoy


Helpful tips
  • If you like a soupier soup, all you have to do is add an additional 2 cups of water to the pressure cooker container. Just do not let the level pass the maximum line.
  • I used Arborio rice because I like how starchy it is but you can use brown rice if you prefer.
  • I soak the lentils before I start the recipe for at least a half hour.
  • In this recipe, I used green lentils but you could use whichever lentil you like.
  • You don't have to add wine to the recipe but I find it flavors it nicely. IF you do, use a dry wine like something like Sauvignon blanc
  • Wash the rice right before you are going to use it. You don't want the starch to be released.
  • There is no need to sauté the vegetables in the cooker container beforehand. I've done it both ways and there isn't any taste difference. So save yourself some calories by doing it this way. The vegetables will cook so don't worry about it.
  • The instant pot/pressure cooker takes between up to 25 minutes to come to pressure. I do NOT add the time to the recipe as it varies.
  • Once the cooker beeps you can either let it release the pressure naturally or you can do what I normally do by doing a quick release.
  • Here's how: Let it rest for 5 - 10 minutes before putting on an oven mitt. Nudge the knob to the venting position. Be careful, the steam will be hot. Let it release the steam and wait for the silver pressure gauge to drop in the lid before attempting to open the pressure cooker.


Serving: 1.5cup | Calories: 179kcal | Carbohydrates: 34g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 893mg | Potassium: 471mg | Fiber: 8g | Sugar: 3g | Vitamin A: 3682IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 3mg